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Old 07-21-2013, 11:48 AM   #10
is one Smokin' Farker
Join Date: 09-15-11
Location: Houston, TX

Originally Posted by Lillyq View Post
I am new here, so I am struggling a bit with the images, hope you can see them.
I love hanging meat, can't beat the color you get. But, when I am smoking 20 pork butts, I can't hang them. Same with jerky, etc.

the jerky I make, I definitely skewer.. (meat cut in 1 - 1.5 inches wide strips..)

I cut pairs of wooden dowels so they fit horizontally between (or on top of..) the rack rails of my smoker, then I skewer the meatstrips on steel skewers (skewer through the top and let them hang down..) and place them on a 90 degrees angle over the 2 dowels..

works like a champ!
food bloggin at

Last edited by GARNAAL; 07-21-2013 at 04:13 PM..
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